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Pork Carnitas Tacos Crockpot Recipe Easy Street Style Feast

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This easy crockpot pork carnitas tacos recipe delivers authentic street-style flavor with minimal effort. Tender, juicy pork is slow-cooked with citrus, garlic, and spices, then crisped under the broiler for irresistible tacos perfect for any occasion.

Ingredients

Scale
  • 4–5 lbs pork shoulder (pork butt), boneless, trimmed of excess fat
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 6 large garlic cloves, minced or pressed
  • 1 large onion, diced (yellow or white)
  • 1 large orange, juiced (about 1/2 cup), zest optional
  • 1 large lime, juiced (about 2 tablespoons)
  • 1 cup low sodium chicken broth
  • 2 bay leaves
  • Corn tortillas (street taco size, about 16–20, warmed)
  • Fresh cilantro, chopped
  • White onion, finely chopped
  • Lime wedges
  • Radishes, thinly sliced (optional)
  • Salsa verde or favorite hot sauce

Instructions

  1. Trim excess fat from the pork shoulder and cut into 3–4 large chunks. Pat dry with paper towels.
  2. In a small bowl, combine salt, black pepper, cumin, oregano, chili powder, and smoked paprika. Rub the spice mix all over the pork pieces.
  3. Scatter diced onion and minced garlic in the bottom of the slow cooker. Place seasoned pork on top.
  4. Pour orange juice, lime juice, and chicken broth over the pork. Add bay leaves (and orange zest if using).
  5. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is fall-apart tender.
  6. Remove pork from slow cooker, discard bay leaves, and shred pork with two forks. Skim excess fat from cooking liquid and reserve about 1/2 cup.
  7. Preheat oven broiler to high. Spread shredded pork on a large baking sheet and drizzle with reserved cooking liquid. Broil for 5–7 minutes, toss, then broil another 2–3 minutes until edges are crispy.
  8. Warm corn tortillas in a dry skillet or over a gas flame. Keep covered to stay soft.
  9. Assemble tacos: Fill tortillas with pork carnitas, top with chopped onion, cilantro, and a squeeze of lime. Add radish slices or salsa as desired.

Notes

For best results, use fresh orange and lime juice. Broiling after shredding is key for crispy edges. If pork isn’t shredding easily, cook longer. Taste and adjust seasoning before serving. Store leftovers with some cooking liquid to keep moist. Recipe can be doubled for a crowd.

Nutrition

Keywords: pork carnitas, crockpot tacos, street style tacos, slow cooker, Mexican, easy dinner, gluten-free, meal prep, taco night, authentic

Find it online: https://yumnode.com/pork-carnitas-tacos-crockpot-recipe-easy-street-style-feast/